93
13
3
港鐵中環站 K 出口, 步行約2分鐘 繼續閱讀
電話號碼
28858688
開飯介紹
環境優雅舒適的中菜館。推介以蘋果木燒的北京片皮鴨,需要早一日預訂。 繼續閱讀
營業時間
今日營業
12:00 - 15:00
18:00 - 23:30
星期一至日
12:00 - 15:00
18:00 - 23:30
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Visa Master AE 現金 銀聯 JCB
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180
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食評 (137)
等級4 2018-04-19
5094 瀏覽
卅二公館是本地城中一家頗有名氣的摩登中菜廳,以紐約 32, Mott Street 命名,取紐約第一家唐人連鎖店街號,寓意揉合中外元素,所以也選址在香港的經濟中心區域 - 中環。推門走入渣打銀行大廈大堂,瞥見一側有餐廳名號的招牌,就是接待處的位置。侍應領我們沿扶手梯加梯級直落地庫,到達別有洞天的餐廳之內。環掃一眼,裝修十分別緻,套用了很多帶本地色彩的藝術配置。上網翻查,原來經maximal concept及設計師joyce wang之手打造,怪不得連洗手間也擺上個八角陣式。安頓好想翻菜牌之際,大家即時反應過來,餐廳實在太暗了! 雖明白要培養用餐氣氛,但過暗的環境對享受美食來說是相當不對的,奪取了視覺一環的完整感受。更遑論為食物拍得美照,放上sns開心share,為餐廳帶來wom。(因為環境過暗的影響稍為嚴重,所以特花篇幅帶出問題)42天飼養北京片皮鴨 (蘋果木燒)回到正題,我們先跳過前菜,說說這招牌片皮鴨。Mott32的片皮鴨需要強調的程度,能在餐廳的logo上看到,用上鴨子做招牌,應該對自己出品很有信心。這裏的片皮鴨體型頗大,油脂也相對較多,所以只看體型已取一半分數。鴨皮燒得相當漂亮,堂片,入口一嘗便是酥脆,沾著砂糖吃就最能感受油脂在口中滲透。鴨肉也嘗了兩小塊,鴨味突出但不膻,肉質合格之上。掀起一張麼麼皮,薄韌而有點黏,還好。另外那碟混得美美的麵醬,加入了味道不出的花生醬,是侍應順時針快速打轉的成品。這鴨雖不是便宜,但整體品質令人滿意,所以也是必食的推介之一。燈影牛肉有見多則食評也大力推薦燈影牛肉這道川味前菜,我們也不妨一試。將安格斯牛肉風乾得薄透,漿上蜜汁和麻辣味,再灑上香口的芝麻,的確是一道打開味蕾的佳品。黑松露拌走地雞侍應在我們旁邊準備呈上這碟前菜之時,黑松露醬的香氣已經肆意侵襲我們的嗅覺。不過,份量方面說實在是少,吃下去雞肉鮮味,黑松露醬入口味道反而沒那麼強勢,加一些炸蒜、芫茜莖入去提升口感層次,整體不過不失。蜜汁頂級西班牙黑毛豬叉燒索價$295元七塊的黑毛豬叉燒受許多食客的推薦,價錢拍得住米芝蓮三星中菜廳,且一嚐看看巧妙之處。蜜汁佈得均匀、甜度高,帶點燶邊。輕咬,脂肪不是最飽滿那種;肉身非常軟腍,在座各位猜想可能是經過慢煮處理。有人愛咬口,有人愛鬆軟,但值不值這價錢就見仁見智了。黑松露黑豚肉鵪鶉蛋燒賣、羽衣甘藍素春卷朋友說卅二公館這裏的點心亦有亮點,我們從晚市供應的數款點心中選了出面愈來愈少見的鵪鶉蛋燒賣及脆口小食春卷。加入黑松露醬的菜品當然氣味搶先,燒賣入口彈牙,能歸功黑豚肉,埋在中心的鵪鶉蛋黃汁一湧而出,證明蒸的時間拿捏得好。羽衣甘藍素春卷的味道沒有太大的特別之處,卻炸得脆度十足。鴨鬆醬油炒飯 (二食)點完片皮鴨,還可以選擇二食的爆鴨件或鴨鬆炒飯當作主食。炒飯成色好看,被醬油包裹得發亮,顆粒分明。不過吃起來發覺醬油下得重,喧賓奪主,完全遮蓋了鴨鬆味道,結果只是一盤普通到不行的炒飯。綠茶青檸乳酪蛋糕、草莓醬油雪糕知道Mott32的甜品有特色,所以刻意叫了兩款來試上一口。綠茶青檸乳酪蛋糕這個名字未免讓這款美侖美奐的甜品失色了,上桌時完全是一植盆栽的樣子。青苔是綠茶味的,竹子是朱古力,不過下面的乳酪蛋糕就酸了些。另一款醬油雪糕甜品竟然有驚喜,醬油和雪糕份外配合,草莓和一旁的白朱古力蛋糕只是配角。一行七人吃以上的菜式,只能7成飽,不過大家都認為除了片皮鴨出色外,其他都是較一般,所以就不續點了。的確,卅二公館的標價偏高而食物份量少,味道未見相當突出,或許比較適合追求氣氛的外國食客。 繼續閱讀
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
新春賀年菜 焦點食評
等級4 2018-03-14
11064 瀏覽
中國人最喜歡講意頭,所以團年飯或開年飯中必定要有好意頭的菜式,其中必數「撈起」這道節慶菜式。難得可以約到一班要好來慶團年,選址當然要一個好吃美味的地方,卅二公館絕對是大家都喜愛的餐廳,加上由李師父掌廚,無論食物及環境都有保證。 李師父的菜式一向都予人驚喜,無論頭盤及主菜都極為出色。就先由幾道頭盤開始,有香噴噴的【黑松露雞】及惹味的【口水豆腐】,前者以黑松露來做涼拌菜,雞肉肉質非常嫩滑,配合濃而不膩的黑松露醬,滋味在口頭;而口水豆腐惹味得來,夠香辣,令人相當開胃。 接著是重頭戲的意頭菜 – 【新春龍蝦撈起】,來到此時,也不知吃了多少個撈起了,然而這個撈起也用上了矜貴的龍蝦作食材,令人耳目一新,配合多款開胃及刀功細膩的蔬菜絲,既有意頭又能增進食慾,一舉兩得。 剛吃過龍蝦,現在又來一個【蔥爆蟶子皇】,火喉烹調得恰到好處,嫩滑得來非常爽口彈牙,配合蔥薑等的香料,香噴噴的。 來到卅二公館,總不能錯過城中有名的【北京片皮鴨】,每次吃後都會讚不絕口,甚少失手,如果要推介的話,這兒不是第一就是第二了。 既然是新春的團年飯,少了一條魚總是有點不好意思,要年年有餘的情況下,就點上【家鄉發財釀鯪魚】了,將魚起肉後加入多款材料打成膠,釀回魚皮內,考功夫之餘,亦考調味,肉質彈牙又美味。 以上的菜式雖美,但小弟卻被【京醬蝦球栥飯糕】所迷上。大蝦球外層香脆,內裡爽滑彈牙,配合惹味醒胃的甜辣醬,本已非常好吃。可是,好戲在後頭,就是連上煎得香脆的栥飯糕同吃,更有意想不到的滋味。 有魚又有蝦,絕對不能少了蟹的份兒,【雞蛋焗蟹砵】絕對是誠意之作,先將阿拉薪加蟹起肉,與雞蛋及配菜一起焗,每一口都嚐到鮮嫩的啖啖蟹肉之餘,雞蛋更吸收了蟹肉的鮮甜,兩者兼得。 中國人過年總要有隻雞,所以【富貴顯貴雞】就大派用場了。清淡地用上豆醬來煮,雞肉不但非常嫩滑,味道更非常入味,好吃得令占苗個人也可獨霸一煲。 單尾當然二話不說點上【乾炒牛河】,李師父的出品只可用三個字來形容,就是「好好味」,炒得乾爽不油膩,牛肉更非常嫩口,值得大家一吃再吃。 繼續閱讀
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
等級4 2017-11-07
8550 瀏覽
繼續開心 share 早前長假期食咗啲乜。迎萬聖節晚就同好友去「卅二公館 Mott 32」,一皇三后,每次來都不會失望。 餐廳唔使多介紹,早藏身在渣打銀行大廈內,經常 full house,上個月來 book 食 business lunch 都無哂位。 這晚來也是坐無虛席,先由冷盤拉開萬聖節序幕。「陳年黑醋雲耳海蜇頭」$180,酸酸咪,卜卜脆: 「黑松露伴走地雞」$180,香透,只用上雞脾肉來造: 「燒汁安格斯牛柳」,肉香軟綿,帶些肥滋滋。若果你個口像我一樣大,可以一啖放它入口,任由食材的優點盡情爆發: 「辣子田雞腿」$155,選用壯腿,啖啖肉,炸後再炒辣,吃時小心淥親咀仔: 「蜜汁頂級西班牙黑毛豬叉燒」$295,每次來必吃: 半肥瘦梅頭位,香軟腍身蜜味重,肉焦香突出,又要再講呢句,真係叉燒界的張家輝,冇得輸!其實 Mott 32 仲有個「脆皮西班牙黑毛豬叉燒包」都好好食的,未食過的朋友來到要吃! 「42天飼養北京片皮鴨」$650 (一天前預訂),將鴨調味後風乾一天,到有人客落單就立即用蘋果木燒烤,堂片,這晚來某程度上是為了它: 侍應巧手混醬: 一鴨三吃,烤鴨的皮,脆而帶木香,點黃糖來吃。肉的部份,就點蒜蓉醬。 至於連皮帶肉的部份,可以隨你喜歡,可淨吃,享受木烤滲進肉裏的香氣;也可用餅皮包着它和青瓜、甜醬來吃,依舊好得。 新菜「鮑魚黑豚肉蒸蛋」,我個人蠻喜愛這個: 蛋有預期的滑溜,黑豚肉碎增强口感度,不會太寡,鮑魚仔就帶來點點貴氣精緻,整體吃得不膩。 「魚湯浸白菜仔」$160,菜索盡魚湯精華: 回味精釆的一晚。祝李師傅和 Wun Wun 工作順順利利 XDDD 繼續閱讀
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
等級4 2017-10-14
12029 瀏覽
At Mott32 Hong Kong & Vancouver, Head Chef Lee Man Sing now cooks and overlooks the kitchen duties, when he was previously poached from the admirable kitchen at Michelin 1 Starred Man Wah Restaurant at Mandarin Oriental Hotel HK. In fact Chef Lee has been running the kitchen at Mott 32 for over a year already, although with his persona as such a low profile Chef who is more into actions than words, we noticed that we have hardly felt his presence in the social media limelight these days since his latest career move. I do owe him an overall write up and introduction too, since I have been here a few times but never had the time to officially put him onto my website for reference. One thing that triggered and motivates me to do a write up about the updated Mott32 - is that we notice most customers arrive in for their famous wood fire oven Peking Duck, BBQ Iberico Charsiu Pork with Yellow Mountain Honey, and also the Truffled Siu Mai dim sum, and that's where it ended for them as a culinary destination. However, this is not what Chef Lee was originally famous for when he ran the kitchen at Mandarin Oriental Man Wah, and he certainly created some labour intensive and creative dishes for the Mott32 Menus, to which I can hopefully showcase to you some of his best dishes.. The Peking Duck Oven - We had this a few times previously, it is admirable, but this overall review is not about this aspect of Mott32, which is well proven as a formula ! Sichuan 'Lantern' Air Dried Beef 燈影牛肉 - HKD $105 A beautiful rendition of this tedious dish to make, which actually requires steaming, air drying and frying, to give it the thin translucent look, but with a crispy crackle rather than a jerky-like texture. Here, it is quite Ma La numbing as well as Spicy, definitely one of the best versions in town and a must order after Chef Lee has arrived into Mott32 from Mandarin Oriental. ~ Seasonal Yunnan Mushrooms Sang Choi Bao Lettuce Cups - Neatly done. In Hong Kong nowadays, Sang Choi Bao does not make as much an appearance on menus, but usually as a supplementary dish to say a Peking Duck's carcasse meat being used up as a 2nd dish. Or perhaps wrapping a Spring Roll. Here, it definitely appeals to foreigners and expats who love to eat exotic Chinese food.. 椒鹽鮑魚仔併金菇 Salt & Pepper Fried Abalone with Enoki Mushrooms - Another Signature starter here, this time around it appeals more to local Hong Kong customers, especially when in the recent decade or so, it has become popular again in the ex Fishing Village area restaurants in town, especially near Saikung. Here it is paired with addictive enoki mushrooms. I was joking that this dish would pair exceptionally well with Whisky or X.O. based Cocktails.. Iberico Pork Charsiu with Wild Yellow Honey - This was originally one of the Signature items here since the inception of Mott32 opening, even before Chef Lee's time. However, these days it has evolved into two versions - here is the cut which uses the Iberico Presa instead of the Pluma, which gives it slightly more texture and melty connective tissues, and closer to what Hong Kong-Cantonese style Charsiu is expected to taste like. Customers can still choose between the both cuts on the menu these days. Iberico 'Presa' Cut Charsiu - Despite looking almost the same, this is actually an alternative muscle cut used... Quail Egg Truffled Siumai Dumpling - A part of the trio of Signature items here, apart from the Peking Duck & Charsiu, again these were already here and preceded Chef Lee's arrival, the latter is more contributing towards the labour intensive and chef dependent dishes here. We order this every time during Lunch or Dinner, but I am glad to say this time has been the best version we have tried, with the pork bouncy and not too solid, the quail eggs still runny and wrapped inside rather than placed on top, the traditional way. Seasonal Autumn Yunnan Mushrooms Soup with Fish & Pork - Double boiled and sweet tasting, aromatic. Shanghai Smoked Fish 熏魚 - HKD $260 A dish that Chef Lee does very well of, the traditional Shanghainese version is actually not smoked but only called so for its similar flavors after braising and frying, but here it goes the extra step to fulfil it's potential. Again a dish that we have to order every time nowadays in the revamped Mott32 menu, and definitely one of the best authentic tasting versions in town. The other is at Michelin 1 Star Zhejian Heen in Wanchai. Yunnan Morel Mushrooms with Scallops - A stir fried dish that is quite typical Cantonese, but here the thickish scallops had a more caramelized surface from wok frying, which seems to be a food trend nowadays. Previously the Cantonese version of this dish had softer, wetter versions of the scallops which were more thinly sliced, and remember that previously in Hong Kong we actually ate more of the Pen Shells varieties, than the Hokkaido or European style scallops. Scallion Stir-Fried Angus Beef - This is a newer addition to the menu here. The Beef are thickly sliced, which differs slightly from the thinly shaven Beef or Mutton version which is predominantly eaten in Beijing or Mongolia for this recipe. To me, I think it could handle more wok searing aroma of the scallions and spring onions, or leeks, which was the essence of eating this dish. 鹽焗野菇法國春雞 Salt Baked Mixed Mushrooms & French Spring Chicken - A seasonal recipe using fragrant Mushrooms as stuffing, in a Chinese style with shadows of French cuisine. The Lotus Leaf was of the fresher variety which imparted a greener aroma. Inside were stuffings of mushrooms and pearl barley. Someone said online that this resembles a bit of a Beggars Chicken, which in hindsight is probably quite true, just without the pickled vegetables lying the bottom of the poultry, but using mushrooms instead. Fried Beancurd Skins with Gingko Nuts, Red Dates, and Broccoli - A Vegetarian dish that has some crispy elements, and definitely appeals to locals and foreigners alike. In fact I have hardly seen this typical Chinese medicinal vegetables dish done in this fashion. Bravo. Lobster Rice - This is a relatively newer Crustacean rice dish, and it was also served recently at the Singapore F1 Grand Prix circuit by the Mott32 team. It has a decent amount of lobster bisque for cooking the rice, and there is actually a history to this dish too... Initially Chef Lee wanted to cook his Crispy Rice in Lobster Bisque dish, which he exceled in at Man Wah at Mandarin Oriental. In the end he created this drier version just for Mott32, to distinguish itself from the previous version. Having said that, I have actually eaten that wetter version here too on a previous visit luckily.. Blood Orange & Guava Mousse Cake with Oatmeal & Jasmine Ice Cream - $105 A new dessert creation here. Pictured above is the updated version of the Soy Sauce Ice Cream with Strawberries and White Chocolate Panna Cotta, which is a perennial favorite here. The Latest Food at Mott32 - It is not my first visit after Chef Lee arrived into the kitchen, but it has stabilized and found a footing. Of our multiple visits to Mott32, we can tell instantly that there are two crowds which patron here - those who are more dining here for the Peking Duck, Truffled Siu Mai and BBQ Iberico Charsiu who might be lured into the space as these dishes appeal to foreigners from Asian to ABC, Expats alike. And then there are some of us who followed Chef Lee from his Mandarin Oriental days and come here for his Signature dishes, some of which are unique and deserving merit, and which he helped to re-create for the Mott32 kitchen. Which camp do you belong to when you arrive here to dine next time!! 繼續閱讀
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
等級1 2018-07-17
121 瀏覽
朋友生日 ,精挑細選揀了中環32公館吃飯:印象中的32公館,去年母親節在哪裡吃餐飯,我差一點摔了一跤,感覺一個漂亮的黑麻麻地洞⋯😂原來他的燈光是這樣設計的,調氣氛情調⋯⋯🤩。 招牌北京烤鴨,的確是不錯,鴨大隻,皮脆肉嫩,吃一口鴨皮流油香脆,要預定。四川水煮魚,湯小小酸辣可口,魚肉嫩滑,配菜也好吃惹味,牛肋骨,牛肉夠嫩,吃起來味道有點像吃烤神戶和牛,選材講究。糖醋里脊有個高大上的洋名,我忘了,好吃,焦糖皮脆肉香,味道偏甜,適合鬼佬。大蝦也不錯,我喜歡蝦下面舖的炸馬蹄脆脆。👍靚湯蠻正!湯價錢不平900/位。 以前一直以為 ,就我一個人嫌他黑麻麻⋯黑暗中品嚐洋人口味的中菜⋯🤣順便提一提:餐廳老闆蠻帥,長著中國人樣子的鬼佬😎⋯⋯ 繼續閱讀
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)